Nigella Rhubarb and Custard Trifle Recipe

This creamy Nigella Rhubarb and Custard Trifle is made with tender pink forced rhubarb, rich homemade vanilla custard, trifle sponges, and sweet red vermouth. The result is a stunning layered dessert that balances the sharp tang of fruit with the soothing sweetness of cream and custard. This showstopping dish is perfect for a spring celebration or a fancy dinner party, serving enough for a large gathering.

Nigella Rhubarb and Custard Trifle Ingredients

For the Custard:

• 600ml double cream (heavy cream)
• 1 vanilla pod (or 2½ teaspoons vanilla paste/extract)
• 6 large egg yolks, at room temperature
• 3 tablespoons caster sugar (superfine sugar)
• 1 tablespoon plus 1 teaspoon cornflour (cornstarch)

For the Base and Fruit:

• 1kg pink forced rhubarb (trimmed weight)
• 250g caster sugar
• 175ml red vermouth
• 12 trifle sponges

For the Topping:

• 300ml double cream
• 3 tablespoons chopped or nibbed pistachios

How To Make Nigella Rhubarb and Custard Trifle

Phase 1: The Custard

1. Infuse the cream: Pour the cream into a heavy saucepan. Split the vanilla pod and scrape the seeds into the cream, dropping the pod in as well. Bring the cream to a bubble (do not let it boil vigorously), then remove from heat, cover, and let it infuse for 20 minutes. Remove the pod afterwards.
2. Whisk the base: In a jug or bowl, gently whisk the egg yolks, sugar, and cornflour together. Gradually pour the warm cream into this mixture, whisking constantly to ensure it is smooth.
3. Thicken the custard: Pour the mixture back into the cleaned saucepan. Cook over medium heat for a minute, stirring with a wooden spoon. Reduce to low heat and continue stirring until the custard is thick enough to coat the back of the spoon. If you run your finger through the custard on the spoon, the line should stay clear. This takes about 5 minutes.
4. Cool safely: Pour the finished custard into a jug (add vanilla extract now if you didn’t use a pod). Cover the surface directly with a damp piece of parchment paper to prevent a skin from forming. Chill in the fridge.

Phase 2: The Rhubarb

• 5. Roast the fruit: Preheat the oven to 200ºC (180ºC Fan). Cut the rhubarb into 2.5cm to 5cm pieces. Place them in a single layer in a baking dish and sprinkle with 250g sugar. Cover tightly with foil and bake for about 30 minutes until tender but holding its shape.
• 6. Cool and separate: Remove the foil and let the rhubarb stand for 20 minutes; it will turn a bright pink color. Move the fruit to a separate dish. Collect all the juices (you should have about 300ml total).
• 7. Make the soaking liquid: Measure 175ml of the rhubarb juice and mix it with the red vermouth.
• 8. Make the syrup: Take the remaining 125ml of rhubarb juice and boil it in a small saucepan. Let it bubble for about 4 minutes until it reduces by half and becomes a thick, sticky syrup.
• Phase 3: Assembly
• 9. Soak the sponges: Arrange the trifle sponges in the bottom of your trifle bowl. Pour the rhubarb-vermouth liquid over them evenly so they soak up the flavor.
• 10. Layer the fruit and custard: Top the wet sponges with the cooked rhubarb pieces. Once the custard is completely cold, scrape it over the rhubarb layer, smoothing it out gently. Cover and refrigerate overnight.
• 11. Add the topping: Before serving, whip the remaining double cream until soft peaks form. Spoon it over the custard. Drizzle the reduced pink rhubarb syrup over the cream and scatter with chopped pistachios.

Recipe Tips

• Preventing “Scrambled” Custard: When making the custard, keep the heat low and stir constantly. If the heat is too high, the egg yolks will cook too fast and become grainy. If this happens, immediately pour it through a sieve into a cold bowl.
• The Parchment Trick: Placing damp parchment paper directly onto the surface of the hot custard is essential. If you just cover the bowl, a tough, rubbery skin will form on top of the custard as it cools.
• Choosing Rhubarb: This recipe works best with “forced” rhubarb (grown in the dark), which is sweeter and has a vibrant pink color. If you use green outdoor rhubarb, the color will be duller, and you may need slightly more sugar.
• Alcohol Substitutes: If you want to make this alcohol-free, replace the red vermouth with orange juice. The flavor will be different but still delicious and fruity.

What To Serve With Rhubarb Trifle

This trifle is a rich, complete dessert on its own, but here are a few ways to serve it:

• Dessert Wine: A glass of chilled Muscat or a sweet Riesling pairs beautifully with the creamy custard and tart rhubarb.
• Dark Coffee: Serve this with strong black coffee or espresso. The bitterness of the coffee cuts through the rich cream and sugar.
• Shortbread Cookies: If you want extra texture, serve a simple butter shortbread cookie on the side.

How To Store Rhubarb Trifle Leftovers

• Refrigerate: Cover the trifle bowl tightly with plastic wrap. Store it in the refrigerator for up to 3 days. The sponges will continue to soften, but the flavors will meld beautifully.
• Freeze: Do not freeze this trifle. The custard will separate, the cream will lose its texture, and the rhubarb will become watery upon thawing.

Nigella Rhubarb and Custard Nutrition Facts

• Calories: 580 kcal
• Total Fat: 42g
• Saturated Fat: 25g
• Cholesterol: 240mg
• Sodium: 110mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 6g

Frequently Asked Questions

• Can I use store-bought custard? Yes, you can use a high-quality store-bought custard to save time. However, homemade custard is richer and sets better in the trifle. If using store-bought, look for “fresh custard” in the refrigerated section, not the tinned variety.
• Can I make this recipe ahead of time? Yes, this recipe actually tastes better if made ahead. You should assemble the sponge, rhubarb, and custard layers the day before serving. Add the whipped cream topping just before you bring it to the table.
• What if I don’t have enough rhubarb juice? Late-season rhubarb might be drier. If you don’t get enough juice after roasting, top up the measurement with orange juice or apple juice to reach the required amount for the soaking liquid.

Try More Recipes:

• Nigella Pomegranate-Poached Quinces Recipe
• Nigella Black Forest Brownies Recipe
• Nigella Basque Burnt Cheesecake Recipe

Nigella Rhubarb and Custard Trifle Recipe

Author: Clara Bennett Cooking Method:Chilling Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time:1 hour Cook time: 30 minutesRest time:8 hours Total time:9 hours 30 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:480 kcal Best Season:Available

Description

Nigella Rhubarb and Custard Trifle is a luxurious layered dessert. It features boozy, vermouth-soaked sponges, roasted pink rhubarb, and a thick layer of homemade vanilla bean custard. Topped with whipped cream and pistachios, it is the ultimate comfort pudding.

Ingredients

For the Custard:

• 600ml double cream
  
• 1 vanilla pod
  
• 6 egg yolks
  
• 3 tbsp caster sugar
  
• 1 tbsp + 1 tsp cornflour

For the Fruit & Base:

• 1kg pink forced rhubarb
  
• 250g caster sugar
  
• 175ml red vermouth
  
• 12 trifle sponges

For the Topping:

• 300ml double cream
  
• 3 tbsp pistachios

Instructions

1. Make Custard: Infuse cream with vanilla. Whisk yolks, sugar, and cornflour. Combine and cook over low heat until thick. Cool with parchment on top.
   
2. Roast Rhubarb: Bake rhubarb with sugar at 200ºC for 30 mins. Cool and drain juice.
   
3. Prepare Liquids: Mix 175ml juice with vermouth. Boil remaining 125ml juice into a syrup.
   
4. Assemble: Soak sponges with vermouth mix. Top with rhubarb, then cold custard. Chill overnight.
   
5. Serve: Top with whipped cream, syrup drizzle, and pistachios.